The hot summer died out. Ahead of us is waiting for the golden autumn season with its autumn gifts of nature. First of all, I want to note the delicious gifts of the forest, of course, these are mushrooms.

The article will focus on pickled mushrooms. These delicious mushrooms are one of the most popular on every holiday table. In our family, it is only in the morning to open a jar of mushrooms, as in the evening it is already empty. Sometimes not even everyone has time to try them, so delicious are pickled mushrooms.

We shift the soaked ones into the pan with a small amount of water. Many liquids do not need to be poured since mushrooms give a huge amount of moisture during cooking. We put the pan on the stove, bring to a boil and cook for 15-20 minutes.
  When boiling, foam will appear, it must be removed.

After the water begins to boil, reduce heating and cook for 30 minutes over low heat. Pour vinegar and mix well for 10 minutes.
  Now you can lay out the necks on sterile jars and tighten the lids tightly.

  How to pickle forest mushrooms in jars (winter recipe)

In my opinion, the very first and youngest mushrooms are the tastiest. When the mushroom season begins, first of all we make preparations, then we eat it ourselves. Since not every year there is a good harvest for mushrooms and you can stay without tasty preservation.

Ingredients.
  Mushrooms 3 kg.
  Water 1 cup.
  Salt 2 tbsp. a spoon.
  Sugar 1 tbsp. a spoon.
  Black pepper peas 7-8 pcs.
  Lavrushka 2-3 leaves.
  Clove 3 pcs.
  Dill umbrellas 2 pcs.
  Acetic essence 1 tbsp. a spoon

Cooking process.

Of course, before cooking, you need to rinse and clean everything well. The collected forest mushrooms should be washed several times and carefully sorted for spoiled ones. Change the water several times, only then proceed to heat treatment.

And so I pour a glass of water into the pan and spread all the prepared material, put on the stove and after boiling, cook over low heat for 20-30 minutes.

Sugar, allspice, lavrushka, dill umbrellas, cloves. Cook mushrooms for another 20 minutes after boiling. At the end, we lay out on sterile jars and twist the lids.

Pickled instant mushrooms in 15 minutes

For pickling according to this recipe, it is best to take young and fresh mushrooms. This recipe is not only simple and tasty, it is also very fast. Eating pickled mushrooms will certainly not be straightforward right away, but in the morning or evening it is quite possible. In the other, erase the recipe and you will understand everything yourself.

Ingredients.

Honey agaric 1 kg.
  Lavrushka 2 leaves.
  Table vinegar 2 tbsp. spoons
  Garlic 3 cloves

  Salt 1 tbsp. a spoon
  Water 1 liter

Cooking process.

Sort out the mushrooms and rinse well several times.
  Fold in a pan, pour a glass of water and cook after boiling for 25-30 minutes. Be sure to remove the appeared foam.

Drain the first water, rinse the mushrooms, put in a sieve so that the remaining moisture in the glass.

Again, we transfer honey mushrooms to the pan, pour 1 liter of water, add the remaining ingredients and put on the stove.

The second time we cook already 15 minutes after boiling the mass.
  Next, you can arrange the mushrooms in sterile jars, or you can leave it straight in the same pan for 12 hours.

After 12 hours, you can enjoy delicious pickled mushrooms. Bon Appetit.

  A simple recipe for pickled mushrooms with butter

Such mushrooms will be an excellent cold snack on any holiday table. You can also serve them as an addition to mashed potatoes or boiled rice.

Ingredients.

Mushrooms 1 kg.
  Butter 350 gr.
  Sweet paprika 1 teaspoon.
  Salt to taste.

Cooking process.

The washed and peeled mushrooms are put in a pot with plain water and cook for 20-25 minutes. Then we drain the water through a colander.

We put a frying pan on a fire and melt 350 grams of butter in it. We spread mushrooms, add salt and add paprika. Fry in 10 minutes. Then cover with a lid and, under a closed lid, simmer another 10-15 minutes. Be sure to mix.

Arrange the mushrooms in sterile jars, fill with hot oil and tighten the lids tightly. Shelf life from 6 to 8 months, store only in a cool place. Bon Appetit.

  Cinnamon Recipe

If you are bored with standard recipes for pickled mushrooms and you want to try making some jars of a completely new recipe, then you came to the right place. I offer a recipe with the addition of cinnamon, which will give the appetizer a completely new taste.

Ingredients.

Mushrooms 1 kg.
  Water 0.5 ml.
  Salt 1 tbsp. a spoon.
  Cinnamon 1 stick.
  Black pepper with peas 3-5 pcs.
  Clove 3-5 pcs.
  Lavrushka 2 leaves.
  Table vinegar 2 tbsp. spoons.

Cooking process.

Wash the mushrooms and boil them in clean, slightly salted water. The foam that will appear during cooking needs to be removed. After the first cooking, drain the mushrooms and hold them in a sieve so that the glass has excess moisture.

Pour half a liter of water into the pan, put the mushrooms on the stove again. Add salt, pepper, lavrushka, cinnamon, vinegar and mix well. Cook the mushrooms in brine for 15 minutes and lay out the mass while still hot in sterile jars.

  Universal marinade for all mushrooms.

As a bonus, I want to offer you a marinade recipe that can be used for almost all known edible forest mushrooms. There is no vinegar in the marinade; it was replaced with citric acid. Also in the video clip you can find out something else useful about cooking mushrooms at home.

On this picking on honey mushrooms came to an end. Cook yourself and share your recipes and impressions in the comments under the article. But also be careful when picking mushrooms, if at least a little doubt, it is better not to take this mushroom. It is better to buy from trusted suppliers or bring along an experienced mushroom picker who will help determine the choice of mushrooms. All the world good and good mood.

Honey agaric is one of the favorite mushrooms of every fan of the “silent hunt”. It grows in forests in large quantities, and therefore it is a pleasure to collect it. In addition, it is very healthy and tasty. That is why it is harvested in various ways - you can later prepare delicious dishes from frozen mushrooms, and pickled mushrooms for the winter, made at home, will decorate any lunch or dinner, and will also allow you to enjoy one of the most beloved, aromatic and delicious types of homemade products.

Before starting the process of pickling mushrooms, recipes of which you will find later in the article, it is important to prepare them correctly. First of all, fruiting bodies are sorted out, spoiled and suspicious ones are thrown away.

Honey mushrooms have several types of poisonous doubles, so it is important to collect them carefully and carefully. If in doubt about edibility, it is best to leave them alone.

Fruit bodies are also sorted by size: the smallest ones are excellent for pickling mushrooms. Large fruiting bodies are laid aside and used to prepare other dishes. Small mushrooms are poured into a large container and poured with cool water. After that, the fruit bodies are simply washed - there is no need to peel them, but it is desirable to remove the film under the hat. Some mushroom pickers also separate the legs from the hats - the former are used for frying, and the latter are just pickled.

After the raw materials have been prepared, you can get acquainted with the recipes and learn how to pickle honey mushrooms, so that you get delicious homemade preparations. The most important ingredient in all cooking methods is marinade, which is prepared on the basis of vinegar and other preservative substances.

Recipe 1: Pickled Mushrooms

Not always, especially in the fall, there is time to mess around with mushrooms for a long time, so many housewives are looking for a way to spend as little time as possible on harvesting. Pickled instant mushrooms are a great opportunity not only to easily make a marinade, but also very soon to try a cooked snack.

Ingredients:

• mushroom caps or small mushrooms - 2 kg;
• table salt - 3 tsp;
• total liter of water for the marinade;
• some sunflower oil;
• vinegar (essence) - 2.5 tsp., is no longer worth it;
• sugar - enough 2 tsp;
• carnation flowers - 3 pcs.;
• black pepper peas - 3 pcs.

Prepared mushrooms are placed in a pan, which is filled with water. After boiling, fruit bodies are cooked for about 10 minutes, removing foam from the surface. The honey agarics are thrown back into a colander so that liquid is removed from them. This procedure is necessary to remove trash and grains of sand that, when boiling, sink to the bottom of the pan.

Once again, water is poured into a clean pan and, waiting for it to boil, put mushrooms there and also boil for another 20 minutes. They are waiting for all fruiting bodies to fall down - this is how one can determine readiness - after which they are again thrown into a colander.

Marinade for honey mushrooms is prepared as follows: sugar and salt are mixed in 1 liter of water, spices are added, and the liquid is boiled. After boiling add vinegar and, having mixed, immerse previously boiled mushrooms in it. They are boiled for 5 minutes in this mixture, and then, together with the marinade, they are poured into boiled jars. The workpiece is poured with oil on top and closed. After cooling, the jars are stored in the refrigerator. Take a sample from such pickled mushrooms will come out after a couple of days.

Recipe 2: pickled mushrooms with vinegar for the winter in banks

The pickling recipe described below is one of the traditional and familiar. Thus, almost all housewives cook mushrooms at home. This is an easy and perhaps the simplest recipe for pickling mushrooms for the winter.

You will need:

• honey agarics - 2 kg;
• lavrushka - 1 leaf;
• salt - enough 2 tbsp. l .;
• carnation flowers - 5 pcs.;
• water used for marinade (one liter is enough);
• ordinary table vinegar 9% - 6 tbsp. l .;
• granulated sugar –2 tbsp. l (then the marinade will be optimal in sweetness);
• a pair of garlic cloves;
• pepper (peas) - 6 pcs.;
• allspice - 5 amount

Optionally, nutmeg can be included in the seasoning kit, and by adjusting the amount of sugar and vinegar, make the marinade sweeter or more acidic.

Before pickling honey mushrooms, they are boiled in slightly brackish water: they are waiting for boiling, they are lowered into it and boiled for about 12 minutes, and then the broth is drained.

Then they begin to prepare the marinade: honey agarics are poured with a liter of water and, after boiling, put chopped garlic in a saucepan, seasonings, salt and sugar are added, everything is mixed, vinegar is poured. Boil another 15 minutes, after which it is poured into sterilized jars. The broth should lightly cover the layer of mushrooms, and then they are rolled up with boiled lids. Turning over the cans, wrap them with an old blanket or coat. The cooled pickled mushrooms are put away for storage where it is cool and there is no light.

Recipe 3: pickling mushrooms for the winter without sterilization

Honey mushrooms can be marinated in jars without sterilization. This recipe will save you from unnecessary trouble in the kitchen and speed up cooking.

Products needed for cooking:

• honey agarics are small, or hats - 1 kg;
• vinegar 9% - 140 ml;
• water used for marinade - 1 liter;
• leaves of parsley - 1 pc.;
• black pepper - 6 peas;
• salt - 1 tbsp. l .;
• granulated sugar - enough 2 tbsp. l

Fruit bodies prepared in the traditional way are placed in a pan, filled with water, and boiled for about 30 minutes before settling. Drain the broth, washed the mushroom caps under running water.

Proceed to the preparation of the marinade. To do this, in a liter of water boiling in a pan, put all the ingredients except vinegar. Then, the mushrooms are added to the resulting liquid, boil them for 15 minutes. Vinegar is added to the broth, after which the fruit bodies and marinade are poured into clean jars and closed with tight nylon caps. After cooling, such a blank must be stored in the refrigerator.

Recipe 4: Korean pickled mushrooms

The recipe for pickled mushrooms described below will appeal to those who love and respect Asian cuisine. Such mushrooms have a special piquancy. You will need:

• honey agarics - 1 kg;
• onions - 1-2 pcs are enough. (quantity depends on size);
• sunflower oil for marinade - 1 tbsp. l .;
• cloves of garlic - 2 pcs.;
• granulated sugar - 1.5 tbsp. l .;
• boiled water for marinade - 3 tbsp. l .;
• vinegar (taken ordinary table 9%) - 7 tbsp. l .;
• red hot pepper - to taste, but not much;
• salt - 1 tsp.

Mushrooms are placed in slightly salted water and, after boiling has begun, they are boiled for 10 minutes, then the broth is drained.

Onions are cut into rings and layered in a jar according to the following principle: onions, fruit bodies of honey mushrooms, onions again and again mushrooms.

After preparing the marinade: pre-crushed or finely chopped garlic is mixed with spices, add vegetable oil and boiled water, mix everything well, pour in the required amount of vinegar. The resulting marinade is poured into the fruiting bodies. Having covered with gauze, set a press on them and leave in the refrigerator for at least 7 hours.

Rules for the storage of the finished product

Honey mushrooms, pickled in production, can be stored all 3 years. But prepared at home edible for 1 year, provided that the banks with them are in the refrigerator or cellar. If they are stored at a temperature not higher than room temperature, then the period is shortened to 3-4 months. Workpieces preserved in a can with a nylon cover should not be stored for more than 6 months.

Banks are best placed to be stored where dark - sun rays are harmful to workpieces. Also, before placing the products in containers, it is important to wash and sterilize them well - this is necessary so that mold does not appear inside the jars.

If the technology of pickling fruit bodies has been violated, then there is a great risk that by using them you can be poisoned. Therefore, it is important to carefully consider the entire process of creating blanks. But properly prepared mushrooms are safe and very tasty, while they are perfect for creating various culinary masterpieces and as an independent snack.

Marinade for honey mushrooms plays a huge role during the preparation of homemade snacks. After all, the taste qualities of these mushrooms depend entirely on what kind of brine you use for them. So, added spices and seasonings can give the product a special aroma, piquancy, tenderness and so on. That is why it is very important to properly prepare the marinade for mushrooms.

Today we will present you several recipes, applying which, you can independently make a very tasty and fragrant snack. By the way, such mushrooms are especially popular at a festive feast, especially for strong alcoholic drinks.

General information

Marinade for honey mushrooms for the winter can be done using various ingredients. So, thanks to the use of a particular brine, mushrooms can turn out to be sweet, sour, spicy, salty, sweet and sour, etc. That is why, before you begin to procure such a product, you should decide what kind of snack in the end you want to get. The choice of a set of spices and seasonings depends entirely on your decision.

Classic marinade for honey mushrooms: a recipe for cooking

This method of preparing brine for mushrooms is the most common. However, you can make it by departing from the general scheme of the recipe described below. So, marinade for honey mushrooms is quite easy to make a little sweeter or more acidic by adding more sugar or citric acid, respectively.

So, the classic recipe for the preparation of such a brine requires the use of the following components:

Cooking process

Marinade for mushrooms is easy to do. But in order for such an appetizer to be as tasty and fragrant as possible, it is necessary to strictly follow all the requirements of the recipe described below.

Thus, it is necessary to pour filtered drinking water into the pan and quickly bring it to a boil. Next, clean and processed mushrooms should be laid out in the liquid. Boil them over medium heat, preferably about 12 minutes, and then drain all the water into the sink.

After only mushrooms remain in the dishes, clean filtered liquid should be added to them again, which will serve us as a marinade in the future.

Bringing the contents of the pan to a boil, it is necessary to lower the peeled garlic cloves into it, sliced \u200b\u200binto thin plates. Also, mushrooms should add table salt, fragrant cloves, sugar and black allspice (chopped and peas). In this composition, foods need to be cooked for about another ¼ hour. And after 10-13 minutes it is necessary to pour in them a little table vinegar.

Seaming process

As you can see, the classic marinade for honey mushrooms, the recipe of which we described above, is prepared very quickly and easily. After all the described actions, the contents of the dishes must be hot distributed on sterilized jars and sealed tightly. In this state, the mushrooms should be kept warm for about a day, and then placed in the refrigerator, pantry or underground (if possible).

We make a spicy marinade for mushrooms for the winter

Pickled honey mushrooms with cinnamon - this is a rather unusual way to prepare homemade preparations. Indeed, not every housewife decides to add the mentioned spice to the mushrooms. However, it should be noted that such a mushroom marinade is very spicy and tasty for mushrooms. To verify this, we recommend making this snack yourself. For her we need:

• fine granulated sugar - 2.5 large spoons;
• cinnamon - a small stick (you can use ground in the amount of ½ a small spoon);
• lavrushka - 2 petals;
• small table salt - 4 dessert spoons;
• allspice peppers - 6 pcs.;
• cloves aromatic - 3 buds;
• table vinegar - 3 dessert spoons.

Cooking method

The spicy marinade for mushrooms (honey mushrooms), the recipe of which we are considering, should not be prepared together with the main product, but separately. To do this, pour drinking water into the pan, and then bring it to a boil. Next, add cinnamon, aromatic cloves, peppercorns, peppers, salt and sugar to the liquid. All ingredients should be cooked over low heat until the bulk components are completely dissolved. At the very end, they need to pour a little table vinegar. On this, the process of preparing the marinade is considered complete.

How to apply?

After the mushroom marinade is ready, you should start processing the main product. It must be cleaned, washed, boiled in clean water for about 7 minutes, and then discarded in a colander, rinsed thoroughly and deprived of all the liquid. Next, honey mushrooms need to be distributed over sterilized jars and pour over previously prepared brine. Having rolled up the containers, they should be kept at room temperature for about a day, and then put into the pantry or underground.

Cooking pickled mushrooms with dill

A delicious marinade for honey mushrooms must necessarily include herbs and spices. Indeed, it is only thanks to them that you can achieve that your snack will turn out to be very tasty and fragrant. It can be safely served for any holiday or an ordinary family feast.

So, before you prepare the marinade for honey mushrooms, you should purchase:

• fresh forest mushrooms - about 2 kg;
• filtered drinking water - 1 l;
• allspice peppers - 5 pcs.;
• fine granulated sugar - 3 large spoons;
• small table salt - 60 g;
• fresh dill - a dense bunch;
• table vinegar (take 6%) - 100 ml.

Cooking pickle

Before making such a preparation for the winter, you must prepare the marinade. To do this, you need to boil filtered drinking water in a large pan, and then add fine granulated sugar, medium table salt and allspice to it.

All ingredients should be boiled over low heat until the loose spices dissolve. After that, they need to be filtered through a dense gauze, sieve or flannel, and then add table vinegar and chopped fresh dill to them (you can use dried). In this composition, the ingredients must be boiled again, but within 4 minutes.

Pickle mushrooms

After the marinade is ready, it is necessary to clean, wash and boil the prepared mushrooms separately. Then they need to be distributed over sterilized containers and immediately pour hot brine. At the same time, it is necessary to ensure that enough jar of greens is sure to fall into each jar. Indeed, it is this product that will give the whole appetizer a special aroma and unrivaled taste.

Bay honey agaric with brine, they should immediately roll up with metal covers. After keeping the glass jars warm for about a day, they must be cleaned in a refrigerator, cellar or any other cool room. Eat this snack is recommended only after a few weeks.

Making spicy mushrooms in a marinade

The presented recipe is often used by those who really like to enjoy a real savory appetizer. The spicy chili pepper and horseradish root add a piquant flavor to this workpiece. If desired, any other spices can be added to such a marinade.

So, we need:

Cooking a winter snack

Spicy marinade for cooking is pretty simple. The main thing is not to overdo it with seasonings and spices.

First you need to sort out all the collected mushrooms, clean them and rinse thoroughly. After that, they should be put in a large bowl, pour filtered water and cook over medium heat for about 12 minutes. Having prepared the mushrooms, they need to be discarded on a sieve, rinsed and deprived of all moisture.

Having completed all the described actions, you can safely proceed to the direct preparation of the marinade. To do this, boiled mushrooms must again be put in an empty pan, pour water, and then bring to a boil, add sugar and salt. After mixing the components, they should be cooked for about 5 minutes, after which add chopped horseradish root, chopped chili pepper, and also in peas. After boiling the ingredients for another minute, they need to pour a little table vinegar. After that, you can safely proceed to the formation of winter harvesting.

Mushroom appetizer

Having made a fragrant snack from autumn mushrooms, you should sterilize the glass jars, and then distribute the entire contents of the pan over them. After this, the containers must be closed and cooled, having stood at room temperature for about a day and a half.

After this period, sharp mushrooms should be removed in the refrigerator and stored until you want to feast on them.

How to serve delicious dishes to the table

Now you know how to make spicy, spicy and fragrant marinade for forest mushrooms. However, this is not enough for your guests to appreciate the mushroom snack. After all, it is very important to file it correctly. To do this, pickled mushrooms should be washed in cold water, and then put in a deep bowl, seasoned with unrefined sunflower oil and half rings of red sweet onion. Having mixed all the named components with a spoon, they can be safely served with a festive feast as a tasty and spicy snack. Bon Appetit!

The recipe for these pickled mushrooms is very simple. And the mushrooms turn out deliciously delicious!

Ingredients:

Mushrooms   (preferably small, not overgrown)

Vegetable oil

Acetic acid

Garlic

Spice: salt, sugar, bay leaf, cloves, allspice.

How to cook pickled mushrooms

1.   Sort fresh mushrooms (large from small ones), thoroughly clean from debris (especially if you collected honey mushrooms from the ground). By the way, grass mushrooms are tastier than those growing on stumps. They have a thicker leg and are nicer to eat.

2.   Now honey mushrooms need to be thoroughly washed under cold running water. It is especially important that there is no land left on the legs of the mushrooms.

3.   Put honey mushrooms in a saucepan, fill with water and add salt (1 tbsp. To a 7 liter saucepan). Cook mushrooms on medium heat for 30-40 minutes.

4. After, the water from the pan with the mushrooms needs to be drained, and the mushrooms washed with running water. This is done in order to remove all harmful substances and excess garbage from the mushrooms. In addition, the marinade cooked in “second water” is more transparent.

5.   We prepare a marinade for honey mushrooms: 1 liter of water + 1 tablespoon of sugar + 1 tablespoon of salt + 2 cloves + 1 bay leaf + 3 peas of allspice.

When the water with spices boils, add vinegar at a rate of: 6-9 tbsp. 9% vinegar or 1 tbsp. 70% vinegar essence per 1 liter of water. Bring to a boil.

Put boiled mushrooms in boiling marinade. And cook them in the marinade for another 5 minutes.

We spread mushrooms in sterilized jars, add chopped garlic (0.5-1 cloves per jar), pour marinade to the top and add a little vegetable oil (1-2 tsp).   Close the pickled mushrooms with nylon caps. Important: it is undesirable to twist the mushrooms with airtight lids if you want to avoid botulism infection. Keep jars of honey mushrooms in the refrigerator.

Pickled mushrooms are ready

Bon Appetit!

The most famous and incredibly delicious mushrooms - honey mushroomare also very useful for human health. They, as a natural and completely safe antibiotic, fight all manifestations of infections and viruses. They are also a prophylactic against cancer. In years of research, scientists have found that honey agarics are an excellent remedy for diseases of the gastrointestinal tract, but only in moderation.

Honey agarics help people prevent or combat thyroid diseases, normalize and improve their work. Skin problems, such as eczema or psoriasis, are treated perfectly with honey mushrooms. These mushrooms are saturated with vitamin C, thiamine, therefore, perfectly restore immunity, blood vessels, balance the nervous system. For kidney problems, it is highly recommended to eat honey agarics (infusions, dishes).

Honey mushrooms are recommended for dieters because they are a low-calorie product. And if you go to the forest, you will probably mix up these small fungi growing in families with   poisonous mushrooms (the main thing to distinguish from false mushrooms, which have a brighter brown or red color).

Understand how to pickle honey mushrooms for the winter, and get enough delicacies of pleasant taste for the cold season. Mushrooms lead as harvesting products. The popularity is due to the preservation in the pickled or salted form, the size of the hat is 2-8 cm, which the housewives do not cut when serving.

Fungi are prolific, even a beginning mushroom picker brings enough from the forest for conservation. In addition to taste, pickled mushrooms for the winter can boast of useful properties. They help with diseases of the thyroid gland, have a positive effect on hematopoietic processes, and belong to anticancer drugs.

Interesting: by the amount of vitamin C, honey agarics are compared with blueberries, they contain as much calcium and phosphorus as fish.

The quality of the workpiece and the taste of the product directly determines the composition of the marinade and the amount of vinegar, so each housewife has personal mushroom conservation secrets. Horseradish adds piquancy, mushrooms become sharp in the presence of hot chili and garlic. Be careful with cinnamon. Increasing the amount of vinegar and adding sugar, get sweet and sour preparations. In addition to piquancy, the acid helps to store food all winter in an edible and healthy state.

Observing the following rules for harvesting mushrooms, you will get a pleasant and healthy winter preservation:

• Take fresh meadow mushrooms for storage, storage no more than the second day. Frozen foods are good.
• The leg is considered stiff, cut, leave 1-2 cm.
• Choose young mushrooms, their advantages: hats are dense, but delicate in taste and hold their shape well.
• To remove dirt and sand, soak the mushrooms for a while in a solution of citric acid and rinse two to three times with clean water. Acid will help preserve color and permanently drive out pests.
• Pickled billets are stored under metal or plastic lids. The latter are considered harmless, they are boiled for 3-5 minutes before being covered. Closed cans are stored in the refrigerator.
• Experienced mushroom pickers advise cooking products in two stages. The first time put in boiling water and keep on fire for 10 minutes, drain the liquid. The second time, cook until cooked for 0.5 - 1 hour, two to three times removing foam. For 2 liters of liquid, you need to take a large tablespoon of salt. Ready mushrooms will sink to the bottom of the tank.
• For preparation of preparations for the winter only enameled pans are suitable.
• When preparing containers, keep in mind that the products are reduced in size. At least 1-1.5 kg of fresh mushrooms are placed in a liter jar.
• The broth can subsequently be used for conservation. Freeze remaining liquid and store as cubes in a freezer. Add mushroom broth when cooking.

There are two methods of preparation:

1. Mushrooms are cooked in a marinade.
2. Honey mushrooms are first boiled, and then filled with prepared liquid.

The amount of marinade depends on how tightly the mushrooms are stacked in a jar, 300 ml will be required per 1 liter of water.

A simple recipe for cooking

For marinating without sterilization, special skills and spices are not needed. Prepare and boil the mushrooms as described above.

Continue in the following order:

• Cut 2 garlic cloves, 10 peas of allspice, two leaves of bay leaves into 1.5 liters of mushroom broth.
• Pour 2 tbsp. tablespoons of salt and 1 tbsp. a spoonful of sugar.
• Boil the liquid for 10 minutes, at the end pour 2 tbsp. tablespoons of vinegar.
• Sterilize the jars, lay the mushrooms, add the marinade.

Close with pre-sterilized caps. To give the workpiece an interesting taste and a richer flavor, add some of the suggested spices to the liquid at the preparation stage: cloves, currant or cherry leaves, nutmeg, cinnamon, dill inflorescences.

Honey mushrooms in a vinegar marinade

For 2 kg of product, prepare a solution of 1 liter of water, 2 tablespoons of salt and sugar, 7 peas of pepper and 2 cloves of garlic. Step by step recipe:

• Boil the mushrooms for 10 minutes and drain the liquid.
• Replace water, put honey mushrooms and everything you need for the marinade. Add half a tablespoon of 70% vinegar.
• Boil forest gifts for 15 minutes.
• Put it in banks. Roll up. Chill.

Wrap and cool upside down. Keep in the refrigerator.

Video - mushrooms pickled with vinegar

Fragrant mushrooms: a recipe in jars

The recipe is designed for 5 kg of forest gifts. Cooking sequence:

• Clean the mushrooms, soak in liquids and boil in two waters.
• Prepare a solution of two glasses of mushroom broth. Put 10 peas of allspice, 3 bay leaves and 5 currant and cherry leaves, 3 peeled and chopped cloves of garlic, a dill umbrella and 1 cup of vegetable oil.
• Boil the marinade for 20 minutes, add a tablespoon of 70% vinegar.
• Place food in sterilized jars, fill with marinade.
• Prepare a container for sterilization. Put the cloth on the bottom of the wide pan, set the cans. Make sure that the containers do not touch each other. Pour the liquid on the level of the shoulders of the cans and set on fire. Boiling time - sterilization of the workpiece for 20 minutes.

Hot roll up with sterile lids. Refrigerate in a wrapped and inverted state.

Pickled honey mushrooms for the winter will add to the menu of the cold season, which is poor in vitamins and minerals. Such dishes are not ashamed to be served even by an experienced hostess, a novice cook can confidently serve masterpieces in the company of friends and relatives who are the most spoiled for delicacies. It is healthy and tasty.

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